Tuesday, August 30, 2011

Week 7: Marcie's Stuffed Chicken Breasts

This chicken recipe isn't innovative in any way, but it was delicious.  It's adapted from Kraft Foods Recipes.  I had a hard time coming up with something innovative to do with savory cracker crumbs.  I don't think you could taste that I used the Vegetable Ritz instead of regular Ritz, but it was a definite improvement over using bread crumbs.  The Ritz got a little crispy in the oven, and there was a nice buttery flavor along with the cracker crunch.

Stuffed Chicken Breasts
serves 3

3 chicken breasts, butterflied

2 oz reduced fat cream cheese, softened
1/2 cup Kraft Italian 5 Cheese blend shreds
1 cup frozen spinach leaves, thawed and squeezed
1 tsp Italian seasoning

1 egg, beaten

15 Vegetable Ritz crackers, crushed (not too fine)
2 tbsp grated Parmesan cheese

Combine the cream cheese, Italian cheese shreds, spinach and seasoning.  Spread generously on one half of each chicken breast.  Fold the other half of the chicken breast over, use a toothpick to hold shut if necessary.  Dip in egg mixture, then dip in cracker mixture, then place in Pam-sprayed 9x13" pan.

Bake at 375 for 30 minutes.

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